Chicken Thighs & Legs

Pat the skin completely dry before broiling so it bubbles instead of steaming.

Use bone-in thighs for the juiciest results—the bones buffer heat and keep the interior tender.

Strain bag juices, reduce with white wine, and mount with butter for an instant pan sauce.

Store confit thighs submerged in their fat in the fridge for up to a week—warm gently to re-liquefy.

For tacos, crisp shredded meat in a dry skillet before saucing to keep texture lively.

If you want to serve whole, broil skin-side up until blistered and sprinkle with flaky salt.

Shred while still hot—once it cools, the fat re-solidifies and shredding gets stringy.

Broil shredded meat in a single layer to get crispy bits before saucing.

Freeze flat in resealable bags with juices so you can break off portions for quick meals.